Poutine

5
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"The classic poutine, invented in Quebec, and the example from which all poutines are derived, is a heap of crispy french fries topped by a handful of cheddar curds, and a veal-based sauce. While great fries are important, it is the combination of sauce and curds which makes a poutine a transcendent culinary experience. This recipe, while not the classic, is still a savory, velvety explosion of flavors in your mouth! To save time, you can use store-bought frozen fries instead of using fresh, hand-cut fries."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (793.8 g)
  • Calories 646.7
  • Total Fat - 22.4 g
  • Saturated Fat - 14 g
  • Cholesterol - 62.2 mg
  • Sodium - 2289.4 mg
  • Total Carbohydrate - 83.1 g
  • Dietary Fiber - 11.1 g
  • Sugars - 7.5 g
  • Protein - 30.3 g
  • Calcium - 577.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.4 mg

NOTE: You can also prepare frozen, store bought fries. If so, skip ingredients but follow the cooking steps for the french fries.


Step 1

Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

Step 2

Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes.

Step 3

Add shallot and garlic, and cook, until soft, about 2 minutes.

Step 4

Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

Step 5

Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

Step 6

Drain on paper towels, and let cool for 20 minutes.

Step 7

Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes.

Step 8

Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

Tips & Variations


No special items needed.

Related

Sheepdoc

This was my second try at poutine and the gravy for this just wasn't right. I don't usually have any problems with gravy but this was too thin. I added some cornstarch but it was still too thin. As a result the potatoes got soggy fast.

review by:
(7 Sep 2015)